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squash it the basics of butternut squash 
Yee-Fan Sun
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If you’re lacking in a vegetable peeler or just plain lazy, there’s an alternative: you can bake squash unpeeled. Cut the squash in half lengthwise, scoop out the seeds and stringy stuff, and place the open sides face down in a baking dish. I use a pyrex baking dish because it’s easier to clean; if using metal, you may want to line with foil. Add a little bit of water, enough so that the bottom of the pan is covered ¼" deep. Bake at 375F until the squash is tender, about 30-45 minutes. Once cooked, the squash will be soft enough to scoop out from the shell.
Flavorings that go well with butternut squash
allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

Ready to start cooking? Try out this easy, yummy recipe:

Pasta with Butternut Squash and Spinach
1 lb. butternut squash
1 bunch fresh spinach
2-3 fat cloves garlic
2 Tbsp. olive oil
1 cup veggie/ chicken stock
1/4 cup milk
2 oz. goat cheese
freshly grated parmesan (optional)
1 lb. pasta (any short, curly pasta will do, like rotini, gemelli and the like)
serves 4
time 45 minutes

1 Quarter, peel and de-seed the squash. Cut the squash into small cubes (no larger than 1/2").
2 Heat the oil in a skillet over medium-high heat; add the squash and sauté, stirring from time to time. Cook until the squash is basically cooked-through, but still relatively firm (about 10 minutes), seasoning to taste with salt and pepper.
3 Meanwhile, mince the garlic; wash the spinach, de-stem and roughly tear up the leaves. When the squash is nearly cooked through, add the garlic and spinach. Cook for another couple of minutes, until the spinach is wilted and the garlic soft.
4 Add chicken stock and bring to a boil. Lower to a simmer, and continue cooking until the squash has reached a tenderness to your liking (I like my squash quite soft, which takes another 10-15 minutes or so of cooking). If the mixture starts to dry out, you can add a little bit more stock (or even water). Once the squash is cooked properly, stir in the milk.
5 Toss squash mixture with goat cheese and cooked pasta. Add more salt and pepper to taste. Sprinkle with grated parmesan cheese if desired.

more squash recipes: butternut squash + cashew soup | butternut squash ravioli

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